We all know that there’s something about “mom’s” cooking. Everyone thinks their mom has the best cooking, and I’m no different – I think my mother is a fantastic cook. It hasn’t been until recently I’ve been trying to watch her a little more closely in the kitchen to pick up her tips, tricks, and secrets. I hope that some day I can be half the cook my mom is. Tonight I had one of those moments that doesn’t come by too often. I made my mom’s cornbread… and it tasted just like hers :) What a feeling! One recipe of hers down, a million more to go (peaches and cream cheesecake and potato salad to name the next couple on my list).
Mom's Cornbread
Make Mom's Cornbread to go along with your next batch of chili. Great served hot out of the oven with butter and honey.
Ingredients
- 1 c. yellow cornmeal
- 1 c. flour or 3/4 c. bisquick
- 1/4 c. sugar
- 4 tsp. baking powder only use 3 if bisquick is used
- 1/2 tsp. salt
- 1 c. milk
- 1 egg
- 1/4 c. vegetable oil
Instructions
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Preheat oven to 425 F.
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Combine all ingredients together and mix well.
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Bake for 20-25 minutes.
Recipe Notes
Adapted from My Mom
